This is another great Pampered Chef recipe. I served them recently for a luncheon I catered and they were a big hit. Raspberry jam and raspberries are sandwiched between the brownie and a cream cheese/white chocolate layer. Chocolate and raspberries are one of my favorite combinations! If you can (and if you can afford it!), it is best to use fresh raspberries. The frozen raspberries will break down quickly and cause the brownie to get mushy. If your guests enjoy it as much as mine have, you won't have to worry about leftovers anyway!
1 Package (19-21 oz.) fudge brownie mix
1/2 c. seedless raspberry jam
2 c. fresh raspberries or frozen whole raspberries without syrup, thawed & drained
3 1-oz. squares white chocolate
2 8-oz. packages cream cheese, softened
1/2 c. powdered sugar
1/4. c. milk
1 8-oz. container whipped topping
Chocolate curls (optional)
Bake brownies according to directions on package. Allow brownies to cool completely. Spread jam onto brownie. Reserve 1/2 c. of the raspberries for garnish; arrange the remaining 1 1/2c c. raspberries evenly over jam. Microwave chocolate on High 1 minute; stir. Microwave an additional 30 seconds or until chocolate is completely melted when stirred; cool slightly. Combine cream cheese and powdered sugar. Mix well. Gradually whisk in melted chocolate and milk. Fold in whipped topping. Spread mixture carefully over raspberries. Refrigerate 1 hour or until firm. Cut into squares. Garnish with the reserved raspberries and chocolate curls**, if desired. Store in refrigerator.
**You can make chocolate curls using a vegetable peeler. Run it down the side of a chocolate bar that is very cold. You can also shave chocolate over the brownies using a microplane or grater. I purchase special kitchen tools like a microplane at stores like T. J. Maxx, Marshalls, or Ross. They are much cheaper than kitchen stores.
Yield: 15 servings
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